Saturday, March 26, 2011

Banana Nut Bread with Flax Recipe by Jesse Bluma



Banana Nut Bread with Flax Recipe






Whether you are a beginner baker or seasoned professional, you will enjoy this deliciously healthier bread recipe.

Remember

Cooking and preparing food is a powerful skill.  Some readers are at an advanced level and will prepare this dish with ease.  Some will go on to experiment with other ingredients.  While others looking at this recipe may be too intrepid to cook.  As with any skill there can be barriers and self-doubt involving fear, sensitivity, motivation, and emotions.  

If you are stuck at the point of merely looking at recipes, thinking about changes you want to make to your diet, and are unsure of your way around the kitchen, then make this recipe your one goal.  Start with this recipe, read the directions a few times, make notes, and plan out the preparation needed.  Once you conquer this recipe you will feel more inspired to make other recipes and create ones of your own.

After you discover the foods, recipes, and techniques you like, the barriers will melt away.  Not sure?  No need to be scared in the kitchen.  Here is where expert knowledge of cooking, restaurants, and trusted expertise comes in handy.  Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community.  Let an enjoyable experience with this recipe be your start.  If you are a more advanced cook, then come back and share what you made and other ideas.





Ingredients 

3 very ripe organic bananas
1/2 cup organic honey
3 tablespoons canola oil
1 teaspoon Madagascar Bourbon pure vanilla paste
1 1/2 cups whole-wheat flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup flaxseed meal
1/2 teaspoon grated cinnamon
1/4 teaspoon pumpkin pie spice
3/4 cup chopped nuts (walnut, pecans, or Brazil)





Directions

Heat oven to 350 degrees Fahrenheit (177 Celsius).
Apply cooking spray to a loaf pan.
Peel then mash the bananas with a fork.
Mix the mashed bananas, honey, oil, and vanilla into a mixing bowl.
In a separate bowl stir together the flour, baking soda, salt, flax, cinnamon, pumpkin pie spice, and nuts.
Gently blend the two mixtures together.
Spoon the mixture into the loaf pan.
Bake for about 40 minutes.

Serve this banana bread with your favorite cookies by Jesse Bluma at Pointe Viven at your next party, event, or brunch.







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Sunday, March 20, 2011

Roasted Red Potatoes with Parsley and Spearmint by Jesse Bluma



Roasted Red Potatoes with Parsley and Spearmint





Ingredients

1 1/2 pounds red potatoes, washed, thinly sliced
1 small yellow onion, cut into 4 wedges
1 celery stalk, washed, thinly sliced
1 bunch fresh Italian flat leaf parsley, washed, diced finely
1/2 bunch fresh spearmint, washed, diced very finely
1 clove garlic, peeled, diced
2 tablespoons olive oil
1 tablespoon organic honey
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Coarse salt
Freshly ground pepper





Directions

Preheat oven to 400 degrees Fahrenheit (approximately 204.4 Celsius), with rack in the middle of the oven.  In a medium bowl, combine the ingredients, minus the celery.  Season with salt and pepper, and toss until well coated.

Overlap the potato slices just slightly in a baking dish.  Bake until potatoes are golden brown and crisp in areas, about 30 minutes.

Add in the slices of celery.

Make your meal extra special with your favorite desserts from Jesse Bluma at Pointe Viven.





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Credit:  Serge Bertasius Photography at FreeDigitalPhotos.net, istock.com, stock.adobe

Sunday, March 13, 2011

Fiesta Pita Pockets Recipe by Jesse Bluma



Fiesta Pita Pockets Recipe





Enjoy this pleasantly sharp and flavorsome stuffed pita.  Tangy beef, fresh vegetables, and toasted pita (Greek origins, meaning “bread”) are the enticing features of this dish.  Kids, adults, families, and friends will enjoy these filled pitas for lunch, dinner, at picnics, and more.

Cooking and preparing food is a powerful skill.  Some readers are at an advanced level and will prepare this recipe with ease.  Some will experiment with other ingredients.  While others may be too intrepid to begin.  Achievements in the kitchen, and life in general, are no small task.  Hard work and completion of learning a new recipe, for example, boost self-confidence and the way we feel about ourselves.  The recipe for being more confident and feeling better is hard work.  That may sound counter-intuitive, yet the life of ease is simply not enriching.

If you are unsure of your way around the kitchen, then make this recipe your one goal this week.  Stop the overthinking and start with this recipe.  Read the directions a few times, make annotations, and plan the preparation.  Once you conquer this recipe you will be more inspired to make other recipes and create ones of your own.  Getting into the flow of cooking, taking on new challenges in the kitchen, and applying the knowledge you learn get you into the flow of confidence and feeling good as a cook.

Here is where expert knowledge of cooking and trusted expertise comes in handy.  Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community.  Let an enjoyable experience with this recipe be your start.  If you are a more advanced cook, then come back and share your pita pockets and other versions you create.




Preparation time:  2 days


Ingredients

Braised short ribs with ancho sauce (Click here for the ingredients.)
White beans (cannellini beans)
Garbanzo beans (chickpea)
red bell pepper, organic
Olive oil (California Olive Ranch)





Shopping Tip:  buy organic to avoid pesticides and genetically engineered ingredients.  Also, if utilizing canned beans then choose low sodium products.  Using low sodium beans will allow for more control over the salt content and flavor of the completed pita pocket.





Directions 


Day 1


Prepare the short ribs with ancho sauce.  (Click here for the directions.)











Day 2


Rinse broccoli florets and red pepper.  
Pat dry with a clean dish towel.

Dice the red pepper.  
Cut the pepper on a cutting board, hold the chef’s knife parallel to the cutting board and slice between the ribs and flesh of the pepper.  (Slice the pepper in half, and then into four flat pieces.)
Trim the stem, pith, and remove the seeds if less spice is desired.
Throw away or compost the stem, pith, and seeds.  
Place the four sections of the pepper skin side down, and cut into thin strips (“Julienne”).
Then dice into even square shapes. 

Use a small sharp knife to chop broccoli from the stem upward, separating the head into smaller stems. 
Then cut the florets from their stems, about an inch below where they start.
Peel the lower part of the main stem, and cut into bite sizes.  
Set aside.

Heat 1 Tablespoon olive oil in a large nonstick skillet over medium.
After the oil is heated, add the diced bell peppers into the skillet.
Cook, stirring occasionally, until diced peppers are tender.  (Check the tenderness with a fork, when easily pierced remove from heat and place in a large bowl.)

Add 1 Tablespoon olive oil in the large nonstick skillet over medium.
After the oil is heated, add in the broccoli florets.
Cook, stirring occasionally, until broccoli florets are tender.  (Check the tenderness with a fork, when easily pierced remove from heat and place in a large bowl.)

For Canned Beans
Rinse the can tops of the white, kidney, and garbanzo beans.  
Open with a can opener and pour into a strainer or colander in a sink.  
Rinse the beans with cold water.
Leave draining until ready to use.

Or for Dried Beans
Follow package directions for the white, kidney, and garbanzo beans.





*Cooking Check:  for the novice cook the steps may seem more complicated than to pick up fast, mass-produced food.  Remember to pause and enjoy the process or make it enjoyable by cooking with someone or turning on your favorite music.  For the more advanced cooks these steps are familiar and you can be creative within logic.





Carefully stir in the white, kidney, and garbanzo beans into the large bowl with the broccoli florets.  
Next stir in the diced red pepper.  
Lightly season with sea salt and cracked black pepper.

Preheat oven to 400° Fahrenheit (204.4° Celsius).
Cut each pita bread in half.  
Line a baking sheet pan with parchment paper.
Place the pita halves in a single layer on the lined sheet pan.
Lightly brush each side of each pita half with olive oil, salt and pepper. 
Bake for approximately 5 minutes.
Turn pita pockets over and bake for another 3-5 minutes, until golden brown.





Dice the braised short rib meat with ancho sauce.




Fill the pita pockets with diced short ribs in ancho sauce and the mix of vegetables from the large bowl.



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Credit:  https://online.essex.ac.uk/blog/five-ways-education-can-improve-confidence/, Kyle Killam pexels.com, Vishang Soni unsplash.com, twenty20.com


Saturday, March 5, 2011

Etsy Organic Team: Jesse Bluma



Etsy Organic Team





If you are looking for organic products, please utilize the Etsy Organic Team as your source.  This is "a team uniting sellers of organic goods and promoting an organic, sustainable lifestyle."  Items include my artisanal baked goods and other handmade goods by many team members.

Etsy is a community of artisans, makers, and doers that provide a variety of goods, arts, and crafts.  The mission of Etsy is "to enable people to make a living making things, and to reconnect makers with buyers.  Our vision is to build a new economy and present a better choice:
Buy, Sell, and Live Handmade."









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Credits:  https://www.facebook.com/EtsyOrganic, etsy.com

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